Kettle Roast
Yield
15 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef roast, rump
|
|
| ¼ | cup |
bacon drippings
|
*
|
| 1 | x |
ginger
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | each |
cloves, whole
|
*
|
| 1 | each |
onions
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef roast, rump
|
|
| 59 | ml |
bacon drippings
|
*
|
| 1 | x |
ginger
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | each |
cloves, whole
|
*
|
| 1 | each |
onions
|
|
| 237 | ml |
water
|
|
| 59 | ml |
vegetable shortening
|
*
|
Directions
Have roast tied so as to hold shape.
Melt shortening in heavy iron skillet.
Season the meat with the ginger, salt and pepper, and sear well on all sides.
Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4½ hours.
